Bizcochos Borrachos (Drunken Sponge Cakes) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This is a light sponge cake drizzled with brandy, lemon and cinnamon. Perfect for snacks or even as a breakfast cake. Ingredients:
4 eggs |
1/2 cup granulated sugar |
3/4 cup flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon, for decoration |
1/3 cup granulated sugar |
8 ounces water |
1 1/2 tablespoons honey |
1 1/2 ounces brandy or 1 1/2 ounces rum |
1 cinnamon stick |
peel from 1/2 lemon |
Directions:
1. Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
2. Separate the yolks from the egg whites.
3. Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
4. In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
5. Fold in the baking powder and flour gradually, a bit at a time.
6. Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
7. While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
8. After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.
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